Effects Of Postharvest Washing With Chlorine Dioxide Solution On Cherry Tomato Fruit Shelf Quality

To the weak shelf quality of film packaging without postharvest treated cherry tomatoesin supermarket, we studied the effect of simple cleaning on sensory quality and nutritionquality of cherry tomato. The objective was to offer a refer to enhance the shelf quality of filmpackaging cherry tomato. Picking cherry tomatoes（“Qianxi”） as experimental material，whichripeness accord with the requirement of commercial sale. Test is divided into two parts:Firstly, respectively using the effective components of0mg·L^-1、5mg·L^-1、10mg·L^-1、20mg·L^-1and40mg·L^-1chlorine dioxide solution soak the fruit, drying in the air, untreated ascontrast, fit into freshness protection packagepacked, then storaged in room temperature（20±1℃） conditions. Determination of relevant physiological and biochemical indexes,comparison research, so as to select best concentrations of cleaning the room temperaturepreservation of cherry tomato; Secondly, based on theprevious studies, cherrytomato（“Qianxi”） was washed5min by distilled water and20mg·L^-1chlorine dioxidesolution, drying in the air, untreated as contrast, loaded into plastic tray and packed by PEfilm, then storaged in room temperature（20±1℃） conditions. The aerobic plate count on fruitsurface, chroma and luminance on fruit surface, fruit firmness, soluble solids, titratable acid,lycopene, incidence rate and Quality comprehensive evaluation were investigated.Preliminarily discuss the first step of the best cleaning concentration on cherry tomatowhether also has the potential application on Film Packaging Cherry Tomato.The results showed:（1） Washing treatments enhanced the chroma and luminance on fruit surfaces, promptedthe respiratory peak appeared in advance.（2） Washing with chlorine dioxide solution maintained high level of fruit firmness andtitratable acid, reduced ethylene release rate peak value.（3） Low concentration of chlorine dioxide solution cleaning treatment reduce theweightlessness rate, high concentration of chlorine dioxide solution treatment and water toclean the fruit of the weightlessness rate is significantly higher than control.（4） The higher concentration of chlorine dioxide treatment, the lower the incidence offruit, and reduce the incidence of cherry tomato fruits postharvest shelf life to a certain extent;The fifth day, no significant difference compared with water wash the fruit incidence.（5） The appropriate concentration of Chlorine dioxide solution on the ‘Qianxi’ cherry tomato fruit was20mg·L^-1.（6）20mg/L chlorine dioxide solution cleaning treatment maintained higher lycopenecontent and protective enzyme activity, reduced the accumulation of MDA content.（7） The chlorine dioxide solution treatment remarkable reduced the aerobic plate counton fruit surface（P<0.05）; The best treatment is washing with20mg·L^-1chlorine dioxidesolution, which exhibited significant enhancing shelf quality of the film packaging cherrytomato and extended effectively the shelf life（P<0.01）.